Blueberry Blossom Crepes

Serves: 8
Total Calories: 3,360


4.000 pounds cream cheese
4.000 pounds sour cream
2.000 cups sugar
1.333 tablespoons vanilla extract
1.333 tablespoons lemon peels
32.000 cups blueberries
5.333 cups sugar
2.667 cups water
1.000 cup cornstarch
5.333 tablespoons lemon juice
Basic Dessert Crepes:
12.000 cups milk
1.000 cup vegetable oil
24.000 eggs
12.000 cups all-purpose flour
0.500 cup sugar
1.000 teaspoon salt
1.333 tablespoons lemon peels


For filling:
Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth.

To assemble:
Spoon filling in center of unbrowned side of crepe. Fold crepe in half and roll. Place blueberries in electric skillet, blend sugar, water, cornstarch and lemon juice and add to blueberries. Cook on low heat
until sauce is thickened. Add filled crepes. Spoon sauce over and heat thoroughly.

Basic Dessert Crepes:
Put all ingredients into blender container in order listed. Cover and process at low speed until smooth. Batter may be used immediately or held in covered container in refrigerator up to 3 days. Cook crepes
according to manufacturer's directions.

Nutritional Facts:

Serves: 8
Total Calories: 3,360
Calories from Fat: 1,348

This Blueberry Blossom Crepes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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